These might not be the best looking cookies but they are nutritious and delicious. People who have tried them compared the flavour and chewy texture with commercial breakfast biscuits available in the UK. They went one step further as they preferred these as they are less sweet and had more crunch. I’m talking about people who grab a breakfast biscuit on their way out. The recipe is very simple as you put everything in the food processor and blend for a few minutes. I used the smallest ice-cream scoop and it made 14 biscuits. I will definitely be making these again but next time I will be adding some Lily’s sugar free chocolate chips. Try them as you might be surprised.
Prep time: 5 mins | Cook time: 12 mins | Servings: 10
1.8g net carbs per cookie. Makes 10 cookies.
Nutrition (serving 30g): Calories: 176kcal | Total Carbs: 4.9g | Net Carbs: 4g | Protein: 4.9g | Fat: 15.4g | Saturated Fat: 5g | Fibre: 3.1g | Sugar: 0.8g
- ½ cup / 30g flaked coconut (organic coconut)
- ¼ cup / 35g sesame seeds
- ¼ cup / 35g sunflower seeds
- ¼ cup / 35g pumpkin seeds
- 3 tbsp / 30g ground flaxseed
- ¼ cup / 65g almond butter makes sure it’s runny (I used smooth peanut butter instead)
- 3 tbsp / 42g butter melted (I used lactose-free butter)
- 2 tbsp granulated sweetener or more, to taste (I used erythritol)
- 1 egg large
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp baking powder
- Preheat the oven to 180C / 350F.
- Line a baking tray with greaseproof paper.
- In a food processor, add all the ingredients, and mix until a sticky dough forms.
- Roll the dough into 30g balls and press into cookies. Around 7 cm in diameter and 1 cm thick.
- Press a fork on the tops of the cookies to create a criss-cross pattern.
- Bake for around 10-12 minutes, or until golden.
- Let the cookies cool completely before touching / eating. They are very soft when fresh out of the oven, but firm up as they cool.